Peel twelve large onions, cut a piece off at the top and bottom to give
them a flat appearance, blanch them in four quarts of boiling water
twenty minutes, then lay them on a cloth to dry; take the middle out of
each onion, and fill them with forcemeat (No. 120), (with a little
chopped eschalot, parsley, and mushroom, mixed in it), and put them in a
sauté pan well buttered, cover them with white broth (No. 133), let them
simmer over a slow fire until covered with a glaze, and tender; turn
them over and serve where required.